Recipe: BBQ Blue Cheese and Apple Burgers



  • 750g quality minced chuck steak 
  • 1 soft, round lettuce
  • 1 punnet of cress
  • 2 Braeburn or Cos apples
  • 120g blue cheese
  • Fresh rosemary
  • Olive oil
  • 4 brioche burger buns
  • American mustard
  • Sea salt
  • Cracked black pepper


  • Divide the mince into 4 portions before adding chopped rosemary. Work each portion into a ball in your hands for a few minutes to melt the fat and mould them into a relatively smooth, round patty. Make them slightly bigger than your bun as they will shrink when cooked.
  • Place them on a tray, cover with cling film and chill in the fridge. Meanwhile preheat BBQ to high.
  • Prepare toppings by washing and cutting the lettuce leaves and cress. Slice the apples and crumble the blue cheese into chunks and put to one side.
  • Grill the burgers for around 4 minutes on each side if you want to serve them medium-rare. Cook for a few minutes longer for a well-done burger.
  • Once the burgers are cooked to your liking, top each with blue cheese and pop them under the grill for a couple of minutes until the cheese has melted.
  • Halve and toast the buns under the grill before building the burgers. First layer the salad leaves and apples onto the bun, followed by a good drizzle of mustard.
  • Put the burgers on to the bun and top with the cress (add a chilli relish for an extra twist if you like). Place the bun tops on and serve straight away.
  • Tuck in and enjoy!


Top tip

Our Restaurant Development Manager, Adriano Trebbi, recommends seasoning your burgers as they are being cooked to keep the juices and flavour in.

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